Amazing chocolate marble cheesecake

Amazing chocolate marble cheesecake requires around 1 hour and 30 minutes from start to finish. This side dish has 865 calories, 12g of protein, and 65g of fat per serving. For $1.75 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. 16 people were glad they tried this recipe. Head to the store and pick up eggs, graham crackers, cream, and a few other things to make it today. It is brought to you by Casaveneracion. Overall, this recipe earns a not so super spoonacular score of 24%. Similar recipes are Chocolate Marble Cheesecake, Chocolate Marble Cheesecake, and Chocolate Marble Cheesecake.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 75 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsPreheat the oven at 350oF.Melt the butter and pour into the baking pan. If you want one less utensil to wash, place the baking pan in the oven and melt the butter in there directly. Of course, you can’t do this if you’re using a springform or cheesecake pan in which case you will have to mix the melted butter with the cracker crumbs first and pour the mixture into the pan. Since I used a pie pan, I just added the crushed graham crackers to the melted butter. Note again that you can use crushed Oreo crackers instead. I would have but I was short on supply. Stir the graham cracker crumbs and butter together. Press onto the bottom and sides of the pan. Freeze the crust.Place the chocolate in a heatproof bowl and place the bowl over a pan of barely simmering water. When the chocolate softens a bit, stir a little to help it melt a bit faster. You really want the chocolate to melt before it gets hot.Place the cream cheese in a large mixing bowl and beat with a wire whisk until fluffy. You can use a mixer if your arms don’t need the exercise. Add the sugar to the cream cheese and beat until the mixture is smooth.Add the eggs, one at a time, beating after each addition.Pour in the cup of cream and stir gently to combine.Divide the batter into two portions by pouring half into a another mixing bowl.Add the melted chocolate to one portion and fold until well incorporated and no dark or light streaks remain.Pour the white and dark batters alternately onto the frozen crust.Using a thin rubber spatula (please don’t use anything sharp as it may touch and break the crust underneath) swirl the batter to create the marbled effect. Bake in a 350oF oven for an hour to an hour and 15 minutes.The cheesecake is done when the edges are firm but the center is still a bit jiggly. Turn off the oven but leave the cheesecake inside for about an hour to allow it to cool gradually.Then, take it out, cool to room temperature and transfer to the fridge and chill for a couple of hours before slicing.

 

Step by step:

1. Preheat the oven at 350oF.Melt the butter and pour into the baking pan. If you want one less utensil to wash, place the baking pan in the oven and melt the butter in there directly. Of course, you can’t do this if you’re using a springform or cheesecake pan in which case you will have to mix the melted butter with the cracker crumbs first and pour the mixture into the pan. Since I used a pie pan, I just added the crushed graham crackers to the melted butter. Note again that you can use crushed Oreo crackers instead. I would have but I was short on supply. Stir the graham cracker crumbs and butter together. Press onto the bottom and sides of the pan. Freeze the crust.

2. Place the chocolate in a heatproof bowl and place the bowl over a pan of barely simmering water. When the chocolate softens a bit, stir a little to help it melt a bit faster. You really want the chocolate to melt before it gets hot.

3. Place the cream cheese in a large mixing bowl and beat with a wire whisk until fluffy. You can use a mixer if your arms don’t need the exercise.

4. Add the sugar to the cream cheese and beat until the mixture is smooth.

5. Add the eggs, one at a time, beating after each addition.

6. Pour in the cup of cream and stir gently to combine.Divide the batter into two portions by pouring half into a another mixing bowl.

7. Add the melted chocolate to one portion and fold until well incorporated and no dark or light streaks remain.

8. Pour the white and dark batters alternately onto the frozen crust.Using a thin rubber spatula (please don’t use anything sharp as it may touch and break the crust underneath) swirl the batter to create the marbled effect.

9. Bake in a 350oF oven for an hour to an hour and 15 minutes.The cheesecake is done when the edges are firm but the center is still a bit jiggly. Turn off the oven but leave the cheesecake inside for about an hour to allow it to cool gradually.Then, take it out, cool to room temperature and transfer to the fridge and chill for a couple of hours before slicing.

Nutrition Information:

covered percent of daily need